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Stuffed eggplant and paprika with bulgur
Stuffed eggplant and paprika with Mediterranean bulgur
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Ingredients
Directions
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Preheat the oven to 200 ˚C.
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Halve the aubergines in the length and cut the flesh crosswise, but make sure that the skin stays intact.
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Place the aubergine halves with the cutting edge upwards on a baking tray covered with parchment paper. Place in the middle of the oven and bake for about 20 minutes in the oven.
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Prepare the bulgur according to the instructions on the packaging. Put in a sieve and drain.
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In the meantime, cut the onion into thin half rings and finely chop the garlic. Heat the oil in a frying pan and fry the onion and garlic over low heat for 3 min.
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Meanwhile, remove the skin from the sausage and cut into pieces. Add the sausage meat and cook for 3 minutes on medium heat.
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Add the tomato puree and tomato cubes, stir and cook for another 10 minutes on low heat. Season with pepper and salt.
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Remove the eggplants from the oven (leave the oven on). Scoop out the flesh, leaving ½ cm from the edge.
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Slice the pulp and add with the bulgur to the meat mixture. Spoon and take off the fire.
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Grate the cheese, finely chop the pistachios and mix in a bowl.
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Grate the yellow skin of the lemon and squeeze out the fruit. Add the rasp to the cheese-nut mixture.
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Add lemon juice to the bulgur-minced meat mixture.
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Halve the peppers in the length and remove the seed lists. Place them with the aubergines on a griddle covered with parchment paper.
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Fill the aubergine and pepper halves with the bulgur mixture and sprinkle with the cheese-nut mixture. Bake for about 15 minutes in the middle of the oven.
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Bon appétit! .
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Nutrition
620Calories
Sodium30% DV725mg
Fat46% DV30g
Protein52% DV26g
Carbs19% DV58g
Fiber28% DV7g
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